Chewy Peanut Butter Mochi (Printable)

A chewy mochi layered with rich peanut butter, blending Japanese and American dessert influences.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups sweet rice flour (glutinous rice flour, mochiko)
02 - 1 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 1/2 cups whole milk
06 - 1/2 cup full fat coconut milk
07 - 3 large eggs
08 - 1/2 cup creamy peanut butter
09 - 1/4 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.
02 - In a large mixing bowl, whisk together sweet rice flour, sugar, baking powder, and salt until evenly mixed.
03 - In a separate bowl, whisk whole milk, coconut milk, eggs, peanut butter, melted butter, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and whisk until batter is smooth and free of lumps.
05 - Transfer batter into prepared pan and gently tap to release any air bubbles.
06 - Bake for 45 to 50 minutes until the surface is golden brown and a toothpick inserted in the center comes out clean.
07 - Remove from oven and allow cake to cool completely in pan before slicing into squares.
08 - Serve at room temperature or chilled. Store leftovers in an airtight container refrigerated.

# Expert Tips:

01 -
  • It uses one bowl for mixing and comes together faster than most cakes.
  • The peanut butter flavor is deep and comforting without feeling heavy.
  • Gluten-free without tasting like a substitute—just naturally chewy and satisfying.
  • It tastes even better the next day when the texture settles into something almost custardy.
02 -
  • Don't use regular rice flour—it won't give you the chewy mochi texture, and the cake will turn out gritty.
  • Whisk the peanut butter into the wet ingredients thoroughly, or you'll end up with streaks in the batter.
  • Let it cool completely before slicing, or the pieces will fall apart and stick to the knife.
03 -
  • Use full-fat coconut milk, not the lite version—it makes the texture richer and more tender.
  • If your peanut butter is very thick, microwave it for a few seconds before mixing to help it blend smoothly.
  • Line the pan with parchment paper so you can lift the whole cake out and slice it cleanly on a cutting board.
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